Street Corn Pudding

Street Corn Pudding

from cooking.nytimes.com
90 min
8 to 10

At Burnt Bean Co. in Seguin, Texas, you’ll find what you’d expect to find at a traditional Texas barbecue restaurant, including smoked brisket, sausage and potato salad. You’ll also find dishes inspired by co-owner Ernest Servantes’ childhood in Uvalde, west of San Antonio, like menudo, barbacoa tacos and this elotes-flavored corn pudding, one of the restaurant’s most popular side dishes. “It’s like Mexican street corn and cornbread had a baby,” Mr. Servantes said. Don’t worry if the finished pudding has a few cracks in the top — it will still be moist and light within.

Ingredients

  • Nonstick cooking spray
  • 1 large or 2 medium jalapeños
  • 1 (8.5-ounce) box cornbread or corn muffin mix
  • 1 (14.75-ounce) can creamed corn, not drained
  • 1 (14.75- to 15-ounce) can whole kernel corn, rinsed
  • 1/2 cup salted butter, melted and cooled
  • 2 tablespoon granulated sugar
  • 2 large eggs, beaten
  • 1 cup sour cream
  • 1/4 cup milk
  • Crema, Tajín and crumbled queso fresco, for serving (see Tip)

Directions

  1. 1

    Heat oven to 350 degrees. Coat an 8-inch square (2-quart) baking or casserole dish with nonstick cooking spray.

  2. 2

    Roast the jalapeños on a baking sheet until slightly tender, about 20 minutes. When cool enough to handle, cut off the stems and, if you want a milder pudding, discard the seeds. Dice the jalapeños.

  3. 3

    In a large bowl, mix together the cornbread mix, creamed corn, corn kernels, butter, sugar, eggs, sour cream, milk and diced jalapeños until combined. Don’t overmix. Pour the batter into the prepared baking dish.

  4. 4

    Bake until golden brown and gently set in the center, 55 to 65 minutes.

  5. 5

    Top with the crema, Tajín and queso fresco. Serve hot.